Taste Powell River

TASTE POWELL RIVER 2016

LOCAL INGREDIENTS [4] COOK LIKE A CHEF [6] FERMENTED FOODS [14] COCKTAIL CULTURE [16]

Tastes of Powell River Few things in life are as enjoyable as sharing a meal with friends and family.

Food has an unbelievable way of bringing people together. Whether gathering to dig in to a home-cooked dinner, share new recipes or recommend restaurants, food has a unique and delicious language of its own.

In Powell River, our food language has been written by us, the community.

Our local restaurants, farmers and other food producers are creating something that not only resonates with the residents of our city, but also help whet the appetites of those visiting our region.

Great food is not just a perfectly executed combination of flavours, it also tells the story of the person who cooked it: what they have learned, a bit of their own personal history and, in the case of Powell River, the story of our region.

Our community is isolated, which you would think could limit creativity.

Instead, we have seen how people can become inspired by the place they call home, and the tasty ingredients unique to Powell River.

Megan Cole, Peak contributor

TASTE

PUBLISHER/EDITOR: Jason Schreurs CREATIVE DIRECTOR: Kelly Davies DESIGNER: Alicia Newman ASSISTANT EDITOR: Shane Carlson POWELL RIVER 2016 4400 MARINE AVENUE • POWELL RIVER, BC • 604.485.5313 CONTRIBUTOR: Megan Cole COVER PHOTO: Alicia Baas PRPEAK.COM • PUBLISHER@PRPEAK.COM AD MANAGER: Debbie Galinski AD SALES: Dot Campbell, Cindy Bavin

THE PERFECT LOCATION FOR EVERYONE The Waterfront Patio: Powell River’s destination patio with our unbelievable ocean views, stunning sunsets and open fire pit.

The Pub: A great meeting place featuring our famous Chicken Wings and Stuffed Lamb Burger made with 100% lamb.

The Dining Room: Delicious entrees and excellent service.

Banquets and Catering: The Bight is the perfect place for weddings, family reunions, corporate events or private parties.

Featuring Daily Specials: Try our NEW Summer BBQ nights and join us Thursdays for our popular Rib Night! (see all specials at savourybight.com) Sunday Brunch: Served from 11 am - 2 pm. (menu changes weekly)

EAT • RELAX • ENJOY

Located on the waterfront at the Beach Gardens

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604.485.0996

2 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

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www.savourybight.com

Extensive and unique wine collection 90+ POINTS WINE COLLECTION FROM AROUND THE GLOBE UNDER $30

5% off

On purchases of 12 bottles of wine On all purchases on Tuesdays for seniors 60-plus On purchases of craft beer for CAMRA members

CRAFT BEER

Duke’s boasts more than 200 craft beers.

Our selection includes some of the hottest releases in BC

Join us every Friday from 4-8 pm for new product tastings Great monthly discounts on over 100 wines and beers Open 365 days a year, 10 am-11 pm UE

E AVEN

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604.485.8484 Unit G - 4493 Marine Avenue (corner of Marine Avenue and Courtenay Street)

FERRY TERMINAL

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BEER • LIQUOR • WINE

Refreshingly different TREE FROG BISTRO

Fine dining • Private room 60-person capacity Two patios available • Oceanview

OPEN FROM 11 AM DAILY 4603 Marine Avenue | 604.485.0010 | treefrogbistro.com 3 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

Local ingredients

shine Powell River products a delicious addition to any meal

For food lovers living in smaller cities, it can sometimes shellfish are coveted by chefs and foodies in Vancouver, seem as though certain ingredients are difficult to find, Victoria and internationally, and are available locally especially different spices and ethnic products. during prawn season, which normally starts in Luckily, that is not usually the case in Powell May and can end weeks or months later, River, and there are many chances to depending on the year. rejoice in the abundance of local For locals, nothing is better than ingredients we are lucky to have, gathering with friends over a pot Food fact: often just outside our front door. of freshly cooked prawns and Prawns The mild climate in Powell carefully peeling the shells before River, with increasingly warm dunking them in garlic butter Many chefs encourage winters and summers, has and eating them, followed by a nose-to-tail eating of prawns. Next time you led to a lot more residents lot of finger licking. are enjoying a local spot growing their own food.

Another regional shellfish prawn, gourmets and With tomatoes, local greens, beloved by many Powell foodies suggest you suck peppers and berries, just River residents is oysters. It the head. We all know the to name a few, the harvest is common to see Fanny Bay tails taste great, but prawn hauled in from home gardens oysters on the menu at oyster enthusiasts recommend and small-scale farms is bars and seafood restaurants slurping the juice out of impressive and something very outside of our community, but the head, too. Just try not special. locals are becoming increasingly to think about the fact that you are sucking In addition to what has been proud of our oysters. its brains. grown in backyards and farms, During oyster season, many people our local oceans have been providing purchase shellfish licences and head out an abundance of local products for to local beaches where they collect oysters, generations. which can be shucked and slurped right on the One local ingredient Powell River residents wait beach, or taken home to be grilled or baked. for all year is spot prawns. These sweet and anticipated Even though it might be tempting to enjoy these tasty

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ocean treats year round, it is important to be aware of red tide, which is an algal bloom common during warmer spring and summer months.

For those not fond of seafood, one of the most iconic Powell River foods is blackberries.

In Powell R iver, we love blackberries so much we have a Blackberry Festival organized every August in celebration of them.

In July and August, when these per fect, sweet little berries become abundant, Powell Riverites brave the thick thorns of blackberry thickets to collect them by the bucketful.

O nce we h ave o ur h aul , blackberries make their way into pies, muffins, crumbles, jam, margaritas or just snacked on straight from the fridge.

In Powell River, the foods produced around us by nature, or grown by local farmers, are always worth celebrating.

SPECTACULAR VIEW… Made better with great food Impress your guests with the region’s best patio Enjoy a panoramic view of Lund Harbour, Savary Island and gateway to Desolation Sound Seat yourself outside on our spacious patio and savour the fresh ocean breeze while enjoying our delicious food and beverage

Lund, British Columbia 604.414.0474 Restaurant: 604.414.0479 • Pub: 604.414.0478 #historiclund 5 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

Cook like a chef Tips and tricks to be a pro in the kitchen

Let’s face it, cooking chef-style dishes at home is out of reach for most of us, but even though it might be tempting to just throw in the apron, there are some easy ways to help you bring out your inner Julia Child or Anthony Bourdain.

Professional chefs usually have a ssi st a nt s w ho s e m a i n fo c u s is preparation so food can come together quickly. Clearly, you won’t be hiring a prep cook for home cooking, but by taking a few minutes when you get back from the store, and before you start cooking, you can bring yourself a step closer to preparing dishes like you see at your favourite restaurants.

When you get home from the store, an easy thing you can do speed up your cooking time and extend the life of your produce is to pre-wash and dry it.

Items such as salad greens and fresh herbs benefit from being removed from their packaging, washed, dried and stored in a sealed bag or container.

When it comes to prepping to cook, take a moment to cut, chop and measure your ingredients. This can cut time off your total cooking time, and in cases where you might need to add ingredients quickly, 6 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

such as with making Pad Thai or other stir fries, you can have everything ready to toss into your wok and fry.

When it comes to buying what you need for your meal, invest in a few high-quality items that will elevate your dishes. A few great ingredients to add to your arsenal are good Parmesan cheese, olive oil, Dijon mustard, local honey and finish salt.

Another ingredient to consider is citrus.

FUN FACT: Many beautiful dishes can come to life rose fruits with the simple squeeze of a lemon We all know tomatoes or lime. This is something Mexican are not actually and South East Asian cooks have vegetables, they mastered, knowing that a touch of are fruits. But did acid can help cut the richness of a you know apples, dish or add brightness. peaches, almonds, If you are feeling really cherries, strawberries, adventurous, consider grilling or raspberries and pears broiling your citrus. This caramelizes are part of the rose the natural sugars of the fruit. family? This makes the rose family one of the Even though the shopping, prepping six most economically and cooking may seem like the most important important parts of making quality dishes, crop families. the integral part in creating delicious food is to enjoy the process.

A lot of people find cooking stressful, but the key to making a meal you won’t be able to get enough of is to take time to enjoy it.

When your dish is done, take a minute to plate and present it nicely and sit down to savour the fruits of your labour.

Great Food Great Fun

COME AND SEE US SOON

SKEETER JACK’S 604.487.1997 9398 HWY 101S SKEETERJACKS.CA

7 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

RECIPES

Kale salad with candied salmon INGREDIENTS: 6 cups Russian red kale, stems removed, washed and torn into bite-sized pieces Half a small red onion, thinly sliced 1 bell pepper (red, yellow or orange), cut into thin strips ¼ cup goat cheese, crumbled Half a cup candied salmon, cut into small pieces

Russian red kale is something that grows beautifully in Powell River and can be harvested almost any time of year. This salad is the perfect side dish for a barbecue, or can even be used as the entrée for a lighter meal on a hot summer’s day.

DRESSING: ¼ cup balsamic vinegar 1 tbsp maple syrup 1 tsp Dijon mustard ½ cup olive oil Salt and pepper to taste METHOD: Add all dressing ingredients to a 250-ml jar and shake vigorously until well combined. Set aside.

Place the kale in a small mixing bowl and pour two to three tablespoons of dressing onto the kale. Mix well with your hands while gently massaging the leaves. This will help tenderize the kale.

Place the kale in a large serving bowl or platter. Arrange remaining ingredients over the kale and drizzle over an additional three to four tablespoons. Serve immediately.

DinE on our panoramic patio

Authentic Greek cuisine fabulous wednesday nightS prime rib with the works Open daily 3:30-10 pm

Whether you are enjoying an appy or two, or even something from the menu, your meal will be delicious and the ambiance relaxing while dining on our outside scenic deck

reservations recommended

4591 MARINE AVENUE • 604.485.8441 8 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

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Savoury Dutch baby with lox, arugula, lemon and dill INGREDIENTS: 3 large eggs, room temperature ¾ cup whole milk, room temperature 3 tbsp butter, melted, slightly cooled, divided ½ cup all-purpose flour 2 tbsp cornstarch ¼ tsp kosher salt if using salted butter, ½ tsp if using unsalted ½ tsp freshly ground black pepper

Sometimes breakfast for dinner just feels right.

Whether it is a stack of pancakes or a fried-egg sandwich, there is something satisfying and delicious about ending the day the way it should have started.

A Dutch baby is like a Yorkshire pudding and a pancake came together and had a child. Typically, it is topped with roasted apples, cinnamon and brown sugar, or some other sweet treat, but it can also be made savoury, and the options for toppings are endless.

TOPPINGS: Lox, sliced in long strands Crème fraîche (available in the grocery store) ½ half lemon 1 tbsp chives, finely chopped 1 tbsp dill, finely chopped 2 tbsp capers 1 cup arugula Salt and pepper to taste

METHOD: Similar to making a Yorkshire pudding, it is important to preheat your skillet. Place a medium, ovenproof skillet, preferably cast iron, in the centre of the oven. Reposition the rack to the middle and preheat to 450 degrees. While the skillet and oven are heating, preparing your toppings and batter. Let your skillet heat for at least 25 minutes.

Using either an immersion or standard blender, blend the eggs on high speed until nice and frothy.

Keeping the motor running, slowly add the milk and two tablespoons of butter and continue to blend for an additional 30 seconds. Add the flour, cornstarch, salt and pepper. Blend and combine.

Remove the skillet from the oven. Remember, it will be very hot.

Carefully swirl the remaining tablespoon of butter in the skillet and coat the surface evenly.

Quickly pour the batter in the skillet. Move with some urgency as the butter will begin to burn. Place the skillet back in the oven and bake your Dutch baby until it is beautiful, puffy and golden around the edges. This will take between 20-25 minutes. It will lose some of its puffiness when you remove it from the oven.

Layer your toppings with the crème fraîche on the bottom. Scatter the lox over top, along with the arugula. Sprinkle the dill, chives and capers on top of that, give the half-lemon a squeeze over everything and season with salt and pepper. Enjoy!

The best burgers in town!

Come try our ALL NEW menu!

The Town Centre Hotel features the Garden Court Restaurant & TC’s Pub. Garden Court serves daily breakfast & a full lunch menu. TC’s Pub is open from noon till late for lunch & dinner.

TC’s is the perfect place to meet friends or business associates, featuring daily food & drink specials & eight TVs to catch all the sports action. Plus, full banquet facilities & catering are also available!

For Exclusive Specials and Fun Events like our Yuk Yuk’s Stand Up Tour!

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TC’S PUB & THE GARDEN COURT ARE BOTH SITUATED IN THE TOWN CENTRE HOTEL. CENTRALLY LOCATED AT JOYCE AVENUE AND BARNET STREET.

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COME TRY OUR NEW HAPPY HOUR MENU AVAILABLE FROM 3-6 PM DAILY!

OPEN DAILY SERVING LUNCH AND DINNER! With homestyle lunches & favourites like our 100% Canadian beef burgers, crispy wings, delicious appetizers & casual dinner fare, Moose N’ Eddies has something for everyone. FEATURING DAILY FOOD & DRINK SPECIALS!

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where good friends and family meet Friendly service and great food Come check out our newly renovated space

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Book clubs have become a common get-together for friends to share their love of books and conversation, and now food lovers have found a way to bring their passion for great dishes and beautiful cookbooks together in their own book club, or cookbook club.

Luckily, Powell River is full of passionate foodies, which quickly became a shared interest amongst my own circle of friends and co-workers.

Many people in the community gather to share great books, and the number of book clubs in Powell River is growing.

For me, the task of reading a book, not of my choosing, every month can be daunting. I was in a book club once before and it was just a veil for my group of friends getting together to share bottles of wine, tasty snacks and catch up.

What if we scrapped the reading and went right for the food and conversation, and paired it with a great cookbook? That’s pretty much how our cookbook club was born.

The hardest part of our cookbook

Cookbook clubs bring foodies together Food and book lovers learn new recipes and share dishes

4454 Willingdon Ave Powell River 604 485 5171 Monday to Saturday 11am - 9pm Sunday 3 - 9pm

thaidalzone.com thaidalzone@hotmail.com 12 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

club, aside from overcoming the pain of stick with it exactly as it is. We have stuffing ourselves with delicious food, made a few additions and moved others has been not opening it up to every keen around, depending on what the group foodie and cookbook lover we know. thinks.

If we could invite everyone we would likely have to rent out Dwight Hall every month, which would get expensive.

But after nearly six months at the table and in the kitchen with my Food fact: amazing cookbook club, I would Canola oil say it is something everyone who is interested should try, and it Does canola oil come all starts with a great cookbook. from the canola plant?

We created our list from a pile No, it was actually a of cookbooks that we selected clever branding tactic based on lists such as the by the Canadian oil James Beard Award cookbook industry. Canola oil was nominees and Food52’s Piglet originally called rapeseed competition. oil but to avoid negative One thing we wanted to do connotations with the with our club was to make sure name, it was renamed the cookbooks were available canola, which is short through inter-library loan, which is for “Canadian oil.” the service provided by Powell River Public Library where available copies of a book are ordered from other libraries in the province.

Once you have your cookbook list This brings up the importance of selected, don’t feel like you have to communicating within your group.

Lakeside dining on beautiful Powell Lake

6233 Powell Place – take first right off Highway 101 after the Powell River bridge

shinglemill.ca Shinglemill Express, we’ll take you home.

For details 604.483.3666

• OPEN SEVEN DAYS A WEEK • PUB 604.483.3545 BISTRO 604.483.2001 shinglem@shaw.ca Proud member of the Powell River Chamber of Commerce 13 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

To help prepare and organize before our monthly meetings, we’ve set up a Facebook group page where we post the dishes we are each making so we don’t end up with duplicates, or all desserts.

The biggest challenge we’ve faced, aside from not having enough chairs, is that some dishes just are not meant to be prepared ahead. Another important thing to remember is, when ingredients are not in season, sometimes it is better to leave them out.

Once you have planned, cooked and gathered, the best part happens: you eat. Every month I look forward to seeing (and tasting) the dishes of our cookbook club. We sit together and pass around platters while we express our joy and appreciation for every bite, or occasionally mention how the dish could have been improved.

The best part, besides the food, is the company, because food is best enjoyed with friends.

Megan Cole is a freelance journalist and founder of a local cookbook club.

Funky, fermented flavours Pickles, sauerkraut, kombucha and more: a food trend from the past

Believe it or not, you may have been enjoying fermented foods for longer than you think. Even though fermented foods have become one of the latest food trends, many of us have been fans of these funky flavours for decades.

Fermentation is a chemical breakdown by bacteria, yeasts or other microorganisms that converts sugars to acids, gases or alcohol. One of the most popular and most common forms of fermentation is beer, wine and cider.

While many of us enjoy the flavours of fermented foods, such as sourdough bread, cheeses, yogurt and cured meats, this chemical process has been used for generations to preserve yearly harvests.

In addition to the flavours fermented foods can add to a dish, and the way they can give seasonal ingredients a longer shelf life, cultured foods are also becoming known for their health benefits.

“People are recognizing that all of these factors in our modern lives like antibiotic drugs, anti-bacterial cleansing products and chlorinated water are having a detrimental impact on our gut bacteria,” says Sandor Katz, one of fermentation’s greatest champions.

Katz, author of The Art of Fermentation, says traditional fermented foods can help replenish and diversify those important and beneficial stomach bacteria.

Many fermented products are already enjoyed in North America on a regular basis, but many others from cultures around the world are gaining popularity.

With so much to explore in the world of fermented foods, here is a brief look into some of the funky flavours.

SAUERKRAUT This cabbage-based fermented food originated in Eastern European and Germanic cuisines, but other countries such as the Netherlands and France had their own versions. Sauerkraut is commonly made by combining salt and cabbage, and working the cabbage until a brine is naturally released by the salt. Once there is enough brine, the cabbage is packed into a crock or jar, and left to ferment.

SERVING UP THE FINEST BUNKHOUSE CLASSICS Special events and live music

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OPEN SEVEN DAYS A WEEK • 7 AM-LATE

4548-B MARINE AVENUE | BASECAMP-COFFEE.com 14 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

KIMCHI This traditional Korean side dish is made from a combination of vegetables, seasonings and time.

Traditionally, it was made by storing a mix of napa cabbage, radish, scallion or cucumber in a jar underground to keep it cool during hot summer months and from freezing during the winter.

MILK KEFIR Made with kefir grains, a yeast/bacterial fermentation starter, this is a fermented milk drink. Also known as búlgaros, it has its origins in the north Caucasus Mountains.

SOUR PICKLES Who doesn’t love a pickle? Sour pickles are a brined pickle like many of the kinds we buy in stores or find on a burger, but fermented pickles are made by allowing the brine, which is a combination of salt, water and pickling spices, to ferment the pickles.

KOMBUCHA This fermented and lightly effervescent sweetened tea has historically been a home-brewed product, but recently it has become widely available commercially. It is known in Chinese as chájūn, Japanese as kōcha-kinoko and Russian as chaynyy grib.

These names translate literally to “tea fungus” or “tea mushroom.”

Welcome to Magpie’s

Great food and service happens with dedicated, loyal, hard-working staff Have a wonderful summer, cheers!

6762 CRANBERRY STREET OPEN SEVEN DAYS A WEEK 7 AM-3 PM 604.483.9114 magpiesdiner.ca 15 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

Cocktail culture thrives Vintage drink flavours and techniques enhance meals

Sensational Dining

The perfect collaboration of great food, wine and service

alchemistrestaurant.com 604.485.4141

Open 5 pm Tuesday to Saturday 4680 Marine Avenue 16 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

The classic line, “Martini. Shaken, not stirred,” from James Bond films may have kept vintage cocktails in the public eye, but educated martini drinkers and enthusiasts of a growing cocktail culture know a great martini should never be shaken.

Cocktail knowledge is becoming increasingly common as mixing a great drink is as popular as learning the steps to Julia Child’s soufflé.

In a world where cocktail choices have been dominated by highballs and sugary drinks such as piña colada, classic flavours are making a comeback. Many cocktail drinkers are happy to see their return.

Navigating the world of classic cocktails can be daunting, but a great cocktail is often simple in ingredients and complex in flavours.

The Old Fashioned, which has seen a return in popularity thanks in part to the creators of Mad Men and the show’s character Don Draper, was the drink where the word “cocktail” was first used.

A n O ld Fa shione d is m ade by

muddling sugar and bitters and then adding alcohol, most commonly whiskey or brandy. It is traditionally topped with a twist of orange rind.

FUN FACT: SUGAR Many peoplestruggle with sugar cravings, but some scientists believe we are hardwired to like sugar. Dr. Julie Mennella of the Monel Chemical Senses Centre stated that newborns can detect sweet flavours and prefer sweeter solutions to less sweet ones.

Returning to Bond’s favourite drink, the martini is never shaken for a couple reasons. The first is that gin is never shaken, and gin was the original

alcohol used in the martini, even though now many people substitute vodka.

A rule for shaking cocktails is that only drinks with egg white or citrus are shaken. Shaking a cocktail not only dilutes it, but also aerates it, which is not desired in a martini.

When it comes to the key ingredients for any cocktail, one ingredient stands out for many enthusiasts: ice. Yes, something as simple as frozen water can have an impact on the quality of a drink and, for a classy beverage you sip on, many people are moving toward a big cube of ice that melts slowly in an attempt to keep it from diluting the cocktail.

Ice is also important in a drink such as a martini because, before the contents are poured, the glass is chilled by filling it with ice.

The return of classic cocktails has brought a renewed enthusiasm for the craft of creating the drinks, and also taking time to enjoy flavours and a moment with friends over a perfectly mixed drink.

CUISINE OF INDIA DINE IN OR TAKE OUT EAST INDIAN DINNER BUFFET Sunday, Monday and Tuesday • 5 pm LUNCH SPECIALS MONDAY TO FRIDAY Vegetarian and non-vegetarian

Enjoy your meal from our outdoor seating

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604.414.0143 • 6275 Marine Avenue • royalzayka@gmail.com Lunch: 11 am-2:30 pm • Dinner: 4:30-9 pm • Seven days a week 17 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

RESTAURANT & BAR

The art of pairing v

Complementing food with beer and wine choices

Pairing a wine, beer or cocktail with a meal might seem like a daunting task, but do not get overwhelmed by the options. Just a few easy tips can help with choosing a drink that will take your dish to the next level.

SPICY FOOD Enjoying a spicy Thai curry or Mexican dish with a lot of heat?

Pick a beer, wine or cocktail that will help cleanse your palate and keep you coming back for more.

Hoppy India Pale Ales (IPAs) are always a popular choice with a spicy meal. When it comes to wines, go for a lower alcohol content and sweeter wine with some fruity flavours.

If you are looking for a cocktail that will pair with a spicy meal, keep in mind that alcohol can make foods taste hotter.

Steer away from high-alcohol drinks and stick with crisp, clean flavours, such as those in a mojito or julep.

SEAFOOD In Powell River we love seafood, and if you are eating some clams, prawns or oysters, steer toward beer with nice, citrusy hops or a rich, bold white wine.

If you are enjoying tuna or salmon, it’s best to amp up the flavour and pour a lighter red wine.

Consider the same principles when mixing a cocktail; compare and contrast your flavours.

When eating a piece of smoked fish or other meat, think of the smoky flavours of a nice bourbon.

If you are indulging in fresh oysters, a crisp, cold, classic martini is a delightful treat.

RED MEAT Because red meat often has big, strong flavours and a higher fat content, it can handle a lot more flavour than other dishes. Malty, full-flavoured beers can make a beautiful companion to a smoked brisket or ribs. If you prefer wine, lean more toward bold reds.

Discover new flavours from around the world

Rockabilly Red Blend BC VQA Oliver, BC Dark juicy black cherries, butterscotch, cocoa and toasty coconut

40 Knots RosĂŠ

Comox, BC Blend of gamay noir and pinot noir, bright red berry fruits with a touch of spice

Mallee Rock Pinot Grigio

7010 Duncan Street 604.485.9343 Seven days a week 9 am-11 pm caponescellar.ca Great pricing, huge selection, ice cold beer

Proud member of the PR Chamber of Commerce

18 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

Australia Easy drinking with notes of grapefruit and apple. Savour the sun-drenched smoothness

One bite and you’re

hooked

Chicken n’ Chips • Fish n’ Chips Burgers •Ice Cream • Sandwiches We love to cook for you

5206 Manson Avenue 604.483.3909

Delicious homemade food on our spacious patio Family friendly Daily and weekly food and drink specials Using locally grown ingredients TAKEOUT AVAILABLE Monday-Saturday 11 am-9 pm Sunday 12-8 pm Locally owned and operated 4478 Marine Avenue 604.485.2033 19 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK

URBAN BAKERY AND EATERY

• Breakfast all day, wraps, sandwiches, soups, salads and more • Scratch baking daily • Gluten free and paleo food and baking choices • Outside seating on patio • Fresh organic beans from our roaster • Free WiFi • Catering available • Full espresso bar, all-natural smoothies • Sit in or take out, large groups welcome Crossroads Village Shopping Centre • 604.485.0011

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Did you know we roast our own coffee beans?

20 years and counting

New menu • Expanded seating TAKE-OUT AND CATERING AVAILABLE

SLI-CITY GRILL LOCATED AT TLA’ AMIN CONVENIENCE STORE 5245 Highway 101 • tlaaminstore.com •

604.414.0269

20 WEDNESDAY.JUNE 15.2016 | POWELL RIVER PEAK